Featuring bursts of citrus, spice and sweetness, Caribbean food is a fusion of Spanish, African and Creole flavours. Seafood is a staple food among these island nations, which is why I’ve added a flavour-packed spiced fish recipe, served with a fresh peach salsa. The vibrant slaw is a medley of veg and is a great dish to have up your sleeve when you’re feeding a crowd.

Method

1. FISH: Mix together the spices, salt, tamari and maple syrup in a small bowl. Rub your fish in the spices, then set aside to marinade while you get on with everything else.
2. SLAW: Shred all your coleslaw ingredients (apart from your herbs) in a food processor and then mix through the dressing and herbs until everything is coated. (This recipe makes a huge amount; perfect for leftovers the next day).
3. SALSA: Combine all the chopped salsa ingredients together in another bowl. Squeeze with lime juice, add zest and season to taste.
4. COOK: Now you have all your sides ready, place a large frying pan over a high heat and add the coconut oil or ghee. Once the oil is melted and the pan is hot, add your fish, skin-side down and fry for 3 mins until crispy then flip the fish over and turn the heat off. It will continue to cook while you plate up.
5. TO SERVE: Divide sides between serving plates, top with fish and garnish with some extra coriander and mint.

Ingredients

• 4 x 200g fish fillets, skin on. Try wild salmon, sea bream or any sustainable fish varieties (ask your fishmonger for the ‘catch of the day’)
• 2tbsp coconut oil or ghee

Caribbean Spice Mix

• 2 tsp ground ginger
• 2 tsp dried thyme
• 2 tsp ground cinnamon
• 2 tsp ground allspice
• 2 tsp smoked paprika
• ½ tsp cayenne or chilli flakes to taste
• 1 tsp sea salt
• 1 tsp tamari
• 1 tsp maple syrup

Peach & Cherry Tomato Salsa

• 2 peaches, de-stoned and chopped into 1cm pieces
• Juice of 1 lime
• 200g cherry tomatoes, quartered
• 3 spring onions, finely sliced
• 1 handful fresh coriander, finely chopped
• Sea salt and pepper

Rainbow Coleslaw

• 3 carrots
• 300g, 1 small green or white cabbage
• 1 red pepper
• 1 yellow or orange pepper
• 300g multicoloured radishes
• 1 large handful of coriander, roughly chopped
• 1 large handful of mint, roughly chopped

Dressing

• 100ml natural yoghurt
• 1 tbsp Apple cider vinegar
• 2 tbsp mustard
• Sea salt and pepper

My Cookbook